Make Your Own Buttery Roasted Pecans

Filed under: Food/Drink — Savvy Housekeeper at 7:44 am on Monday, November 24, 2014

I love putting Roasted Pecans in my salads but they can be so expensive, especially when compared to the price of raw pecans. I buy raw pecans for $6 a pound, and roasted pecans are $14 a pound.

The solution, of course, is to roast them yourself and save $8 a pound. And it’s easy to do. Here’s my recipe for savory, buttery roasted pecans.

Roasted Pecans


    1 pound pecans
    3 Tablespoons butter
    1/2 teaspoon salt


Preheat the oven to 350 degrees.

Melt the butter in the microwave. Pour the pecans and salt into the butter and mix with a spoon or your hands until the nuts are evenly coated.

Spread the nuts out on a cookie sheet. Cook for 15-20 minutes, making sure to turn the nuts once. Watch them so they don’t burn.

Remove from the oven and let cool. Enjoy!

Gingerbread Toddy

Filed under: Food/Drink — Savvy Housekeeper at 7:56 am on Wednesday, November 19, 2014

DIY Cocktails and I made a new fall cocktail. It’s a twist on the Hot Toddy called the Gingerbread Toddy.

First we made gingerbread syrup and then we mixed it in with bourbon, hot water, and a little bit of lemon. The result is cozy drink that’s perfect for sipping in front of a roaring fire. And yes, it tastes just like gingerbread.

The syrup took only a few minutes to make and would be great in other things too. I’m going to use a bit tomorrow morning when I’m making coffee and try out my own Gingerbread Latte.

Gingerbread Toddy


    2 ounces bourbon
    1 ounce syrup
    1/3-1/2 cup hot water
    A squeeze of lemon

For The Gingerbread Syrup:

    1 cup dark brown sugar
    1 cup water
    1 Tablespoon molasses
    1 teaspoon cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon nutmeg
    1/4 teaspoon allspice


To Make The Syrup: Combine all the syrup ingredients in a pan. Heat to boiling on a stovetop while whisking until all the powdery substances dissolve. Boil for 2-3 minutes so that the syrup thickens slightly.

To Make The Gingerbread Toddy: Combine bourbon and syrup in a mug. Fill to the top with hot water. Add a few drops of lemon juice and stir. Enjoy!

5 Roll Recipes For Thanksgiving

Filed under: Food/Drink — Savvy Housekeeper at 7:21 am on Monday, November 17, 2014

Don’t overlook the rolls at Thanksgiving. Here are 5 Roll Recipes that will impress your guests.





GOURGERES–the classic French cheese puff. One of my favorite things, ever.

8 Great Appetizers

Filed under: Food/Drink — Savvy Housekeeper at 7:09 am on Monday, November 10, 2014

Mac and Cheese Bites. Homemade macaroni and cheese, no utensils required.

Mini Caramel Apples. Hollow out a peeled apple with a melon baller, insert a stick, and dip in caramel.

Prosciutto-Wrapped Bread Sticks. Wrap prosciutto around a breadstick–how can you go wrong?

Greek Salad Appetizers. Feta cheese, olives, cucumbers, and tomatoes on a toothpick.

Beets and Preserved Lemon Bruschetta. Salt-cured preserved lemon, roasted beets, and chives on grilled toasts brushed with olive oil.

Strawberry Santas. The strawberries are Santa Claus’s hat and body, sweetened whip cream for his face and the top of the hat, and chocolate sprinkles are the eyes.

Cheese and Chocolate Bruschetta. “Rich, creamy cheese, slightly bitter chocolate, and sweet-tart fruit.”

Caprese Salad Appetizer. Hollow out cherry tomatoes, put mozzarella cheese balls inside, add some basil, and stick them on a toothpick. Drizzle with a touch of olive oil.

Dragon Carrot Risotto From The Fault In Our Stars

Filed under: Food/Drink — Savvy Housekeeper at 7:39 am on Thursday, November 6, 2014

“I want this dragon carrot risotto to become a person so I can take it to Las Vegas and marry it.” Augustus Waters

Did you read or see The Fault In Our Stars? Did you find yourself drooling over the Dragon Carrot Risotto the two main characters have in the restaurant? I know I did.

This Traveler Heart Of Mine gave it a try and came up with a pretty decent-looking recipe. (Pictured above)

Alternately, you can try Sunset Magazine’s Caramelized Carrot Risotto and use Dragon Carrots instead of the regular carrots. They look like this:

Sweet Corn Ice Cream

Filed under: Food/Drink — Savvy Housekeeper at 7:14 am on Monday, November 3, 2014

I found a use for corncobs: use them to flavor ice cream.

All you do is soak your corncobs in the dairy 24 hours before making the ice cream, like so:

Then you strain out the corncobs and go about making the ice cream like you normally would.

I thought the corncobs would make the ice cream taste too much like corn, but that wasn’t the case at all. Soaking the corncobs made the ice cream richer and sweeter with a nice subtle corn flavor.

So don’t toss out those corncobs. Turn them into ice cream!

Sweet Corn Ice Cream


    2-3 corncobs, corn kernels removed
    2 cup whole milk
    1 cup heavy whip cream
    2 eggs
    3/4 cup sugar


Cut the corn off the cobs and reserve for another use.

Pour the milk and cream in a container. Put the corncobs in the dairy, cover with plastic wrap, and let sit in the fridge overnight.

When ready to use, strain the dairy from the corncobs.

In a separate bowl, beat the two eggs until they are slightly lightened in color. Slowly add the sugar and beat until integrated.

Add the cream/milk to the sugar and eggs. Stir.

Chill thoroughly and pour the batter into an ice cream maker, according to directions. Let ice cream set up in the freezer before eating. Enjoy!

6 Things To Do With Pumpkin Seeds

Filed under: Food/Drink — Savvy Housekeeper at 9:36 am on Wednesday, October 29, 2014

So you’ve carved your Halloween jack-o-lantern, but what do you do with the pumpkin seeds? Throw them out? No! Those things are culinary gold.

Or, if not gold, at least a semi-precious metal.

Here are 6 Things To Do With Pumpkin Seeds

1. Roasted Pumpkin Seeds.

2. Pumpkin Seed Brittle. Martha Stewart has a recipe and so does Epicurious.

3. Pumpkin Seed Milk.

4. Roasted Almond-Pumpkin Seed Butter.

5. Pumpkin Seed Pesto.

6. Candied Pumpkin Seeds, Called Pepitas.

Who knew pumpkin seeds were so versatile?

Chocolate Chip Pumpkin Muffins

Filed under: Food/Drink — Savvy Housekeeper at 7:38 am on Monday, October 27, 2014

Man, these Chocolate Chip Pumpkin Muffins are tasty. Sweet and tender and just a little chocolatey.

I used frozen roasted pumpkin I had in the freezer from last fall (got to make room in the freezer for more pumpkin) but you can use canned pumpkin if you want. Here’s the recipe.

Chocolate Chip Pumpkin Muffins
(Makes 12-16 muffins)


    1 cup all-purpose flour
    1/2 cup wheat flour
    1 1/2 teaspoon baking soda
    1 teaspoon salt
    1 teaspoon ground ginger
    1/2 teaspoon grated or ground nutmeg
    1/4 teaspoon ground allspice
    1/4 teaspoon baking powder
    1/3 cup milk (I used 2% milk)
    1/2 teaspoon vanilla
    6 Tablespoons butter
    1 cup white sugar
    1/3 cup dark sugar
    2 eggs
    1 cup pumpkin puree, canned or fresh
    1/2-1 cup chocolate chips


If using fresh pumpkin, roast or microwave until soft, then blend until smooth.

Preheat oven to 350 degrees.

Combine all the dry ingredients and mix together.

In another bowl, mix together the milk and vanilla. Melt butter until soft and add to the milk and vanilla. Add the sugar.

Beat in the eggs, one at a time.

Mix in the pumpkin puree.

Add the flour mixture into the wet ingredients in three batches and stir until smooth. Stir in the chocolate chips.

Grease a muffin pan. Spoon the batter, roughly 1/3 cup per muffin.

Bake for 20-25 minutes, until a knife inserted into the middle muffin comes out clean. Enjoy!

Make Your Own Kale Chips

Filed under: Food/Drink — Savvy Housekeeper at 9:05 am on Wednesday, October 22, 2014

Almost by accident, I grew a lot of kale this year. I put a few seeds in the ground, and suddenly I had a ton of it.

So I tried making kale chips with it in my oven. It was insanely easy and took only 10 minutes. The kale chips were crisp and tasty:

What do kale chips cost? $15 dollars a pound, or something? These cost me about $.50 to make.

The only complaint I have about this recipe is that the chips get stale pretty quickly, so only make small batches at time.

Baked Kale Chips


    8 kale leaves
    1-2 Tablespoons olive oil


Preheat oven to 300 degrees.

Wash and clean the kale leaves. Remove the ribs of the kale and cut into 2-inch piece. In a bowl, toss the kale with olive oil and about a half teaspoon of salt.

Lay the kale leaves onto a greased cookie sheet. Bake until the kale chips are crisp, about 10 minutes. Enjoy!

Halloween Cocktail: Deadly Nightshade

Filed under: Food/Drink — Savvy Housekeeper at 7:12 am on Friday, October 17, 2014

savvyhousekeeping halloween cocktail deadly nightshade

As promised, here’s the other cocktail I made up with DIY Cocktails. It’s called Deadly Nightshade.

The drink is a mix of black current juice, current liqueur, and bourbon. We also added some grapes in the glass for a creepy garnish. It’s a bit more manly tasting than the Blood Orange Margarita, but both drinks would be great at a Halloween party. Recipe:

Deadly Nightshade


    1 1/2 oz bourbon
    2 oz black currant juice
    1/2 oz simple syrup
    1/2 oz. creme de cassis (current liqueur)
    club soda
    8 or so grapes to garnish


Shake bourbon, juice, syrup, and liqueur over ice and strain into cocktail or old-fashioned glass. Add some ice and a small handful of red or black grapes. Top off with club soda. Enjoy.

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